Baking: Spritz Cookies

Truth time: My Christmas baking happened after Christmas. So instead it became New Years baking!

Wilton Cookie Pro Ultra II

My sister bought this handy little gadget for me for Christmas last year and this was my first chance at making spritz cookies:

I opted for a butter cookie and vanilla glaze recipe, both courtesy of my main lady Martha Stewart. No changes were made to either recipe (other than adjusting the output of the vanilla glaze based on how much powdered sugar I had left). I also added gel food color, which I like much better than liquid (yields richer color and won't affect the consistency of dough/batter.) The results were certainly eye-catching!

Hit the jump for lots more photos and lessons learned.

Fresh pressed!

Gel food coloring makes for particularly vibrant cookies!

Saran Wrap on the counter... makes post-glaze clean up a breeze!

 A few lessons learned:

1. Do NOT use margarine for spritz cookies. They'll be too oily and won't release from the gun very well, and you'll likely have to make really fat, shapeless cookies.
2. Do NOT spray the cookie sheet with Pam. The cookies wont release from the gun because they won't stick to the pan.
3. Unless your palate is bland, these will almost always be better with a glaze (and sprinkles!)
4. Cover the counter with Saran Wrap before you start the glazing process... then just throw it in the trash. Instant clean up.